First, the layer of dough bakes into bread, a low-water-content material with a large number of nonconnecting small air spaces. Second, the tomato paste dehydrates, and third, the mozzarella undergoes a complex series of transitions involving protein denaturation and lipid rearrangement from regular liquid crystal to more disordered states.
| Game | Time | WPM | Accuracy |
|---|---|---|---|
| 5080 | 2012-10-27 23:26:54 | 93.11 | 97% |
| 4490 | 2012-08-05 23:51:09 | 82.48 | 94% |
| 2347 | 2011-04-03 21:02:20 | 68.54 | |
| 2046 | 2011-03-14 22:50:02 | 63.02 | |
| 1518 | 2011-02-18 00:20:29 | 60.33 | |
| 1395 | 2011-02-12 03:24:52 | 52.20 | |
| 623 | 2011-01-15 20:59:55 | 48.17 | |
| 207 | 2011-01-03 01:28:48 | 38.68 | |
| 179 | 2011-01-02 01:59:04 | 45.19 |